Peppermint Crunch Bark

This candy topped peppermint bark can be made up to a week ahead, which makes it a perfect sweet treat to have on hand for last minute holiday guests.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 10 HONEY MAID Honey Grahams, broken in half (20 squares)
  • 1 tsp. peppermint extract, divided
  • 1 pkg. (4 oz.) semi-sweet baking chocolate, melted
  • 1 pkg. (4 oz.) white baking chocolate, melted
  • ½ cup finely crushed candy cane s

Nutrition facts

Recipe Tips

1

Cover baking sheet with parchment. Place graham squares, with sides touching, in 4 rows of 5 graham squares each on prepared baking sheet.

2

Stir 1/2 tsp. peppermint extract into semi-sweet chocolate, then stir remaining peppermint extract into white chocolate until blended. Spoon chocolates over graham squares, alternating colors of chocolates over graham squares to resemble a checkerboard. Gently swirl chocolates together to evenly cover grahams in marbled design. Immediately sprinkle with crushed candy; press gently into chocolate to secure.

3

Refrigerate 10 min. or until chocolate is firm.

4

Break bark into 20 squares to serve.